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Coconut Custard Pie Recipe

"My husband and I are both diabetic. We really appreciate desserts such as this creamy custard pie," says Eva Wright of Grant, Alabama. Coconut extract in the filling and a toasted coconut topping flavor the tasty low-sugar creation.

TOTAL TIME: Prep: 25 min. Bake: 40 min. + chillingYIELD:8 servings

Ingredients

1/2 cup flaked coconut

1 refrigerated pastry shell (9 inches)

4 eggs

1/2 teaspoon salt

1-3/4 cups fat-free milk

Sugar substitute equivalent to 1/2 cup sugar

1-1/2 teaspoons coconut extract

1/2 teaspoon vanilla extract

Directions

1.Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.)

3. In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.)

4. Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted near the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.
Yield: 8 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.